Effects of Lactobacillus plantarum fermentation on main components, antioxidant and volatile substances of sea buckthorn pulp

doi:10.11882/j.issn.0254-5071.2022.02.021

FU Yiyi, WANG Yongxia, ZHANG Xiaoying, LI Yue, TAN Zhichao, DUAN Shenglin

China Brewing ›› 2022, Vol. 41 ›› Issue (2) : 125-131.

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China Brewing ›› 2022, Vol. 41 ›› Issue (2) : 125-131. DOI: 10.11882/j.issn.0254-5071.2022.02.021

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Effects of Lactobacillus plantarum fermentation on main components, antioxidant and volatile substances of sea buckthorn pulp

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(2): 125-131 https://doi.org/10.11882/j.issn.0254-5071.2022.02.021

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